Dr. Gourmet Newsletter

Special Announcement

We're very excited to have been accredited by the Health On the Net Foundation, a non-profit, non-governmental organization promoting and guiding the deployment of useful and reliable medical information on the Internet. The HON Code of Conduct requires that accredited sites adhere to eight principles guiding online health information quality and provides a search engine spotlighting accredited sites--so that you know that the health information on that website is information you can trust.

New Recipes!

New recipes have been posted this week to the Dr. Gourmet website, including:

Eggplant Parmesan
This is a time consuming recipe but oh, so worth it! It is something that you are going to want to have for a special occasion, as it will take about an hour (or a little more) on a Saturday afternoon to make. It is very rewarding. It is a recipe that is higher in fat and sodium than many on my site, but it can still be part of your diet occasionally, and should because Eggplant Parmesan is so great. You can feel better because this is chock full of great things like fiber, Vitamin A, iron, calcium and Vitamin C.

Carrot Rosemary Viniagrette
Toss this sweet and savory salad dressing with a fresh green salad and add a tablespoon of crunchy nuts like slivered almonds, toasted soy beans, or pignoles.


Timothy S. Harlan, M.D.
Dr. Gourmet

Featured Ingredient:
Choosing Eggplant

Eggplant has a very short shelf-life, so it is best to buy the day that you are going to use them. Look for an eggplant with a smooth unblemished skin. Those with small pits are not fresh and any darkening or brown spots indicate bruising.

Eggplants are ripe when you press on them lightly and they give slightly but spring back into shape. If it remains dented where you pressed, it is overripe - don't buy it.

Use eggplants as soon as you can because they turn bitter quickly, even when they are not overripe. Some of the bitterness of older eggplant can be removed by slicing them and then liberally sprinkling the cut edges with salt. After about twenty minutes, rinse the eggplant well.

4 ounces eggplant = 29 calories, 0g fat, 0g sat fat, 0 mono fat, 1g protein, 7g carbohydrates, 4mg sodium, 0mg cholesterol

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